Pepper Jelly Food

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HOT PEPPER JELLY



Hot Pepper Jelly image

Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.

Provided by ranger1

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h45m

Yield 48

Number Of Ingredients 6

2 ½ cups finely chopped red bell peppers
1 ¼ cups finely chopped green bell peppers
¼ cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar

Steps:

  • Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
  • Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
  • Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
  • Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g

PEPPER JELLY



Pepper Jelly image

This spicy-sweet jelly is colored for Christmas...and flavored right for year-round use. Our test kitchen staff recommends spreading it on crackers with cream cheese for a snack or serving it as an accompaniment to pork roast.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 35m

Yield about 6 half-pints.

Number Of Ingredients 8

1 jalapeno pepper, seeded and chopped
7 medium green peppers, cut into 1-inch pieces
1-1/2 cups white vinegar
1-1/2 cups apple juice
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon canning salt
5 cups sugar
About 8 drops green food coloring, optional

Steps:

  • Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl. Add apple juice; mix well. Cover and chill overnight. Strain through several layers of damp cheesecloth. Measure 4 cups juice into a Dutch oven (add water if needed to make 4 cups). Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts :

PEPPER JELLY



Pepper Jelly image

I love pepper jelly. This recipe is a mix of sweet and heat. My favorite way to use it is: Pour some pepper jelly over a block of cream cheese and serve with crackers. You can't get any easier than that for an appetizer and it has always been a crowd pleaser. I like to have both items on hand, just in case I have unexpected guests. This recipe makes 3 cups of pepper jelly and it will keep in the refrigerator for up to 3 months. It also makes a great hostess or neighborly gift!

Provided by LifeIsGood

Categories     Jellies

Time 20m

Yield 3 cups

Number Of Ingredients 6

1/2 cup red bell pepper, very finely chopped
1/2 cup green bell pepper, very finely chopped
1/4 cup jalapeno pepper, very finely chopped (seeds and ribs left in if you like it hot, or seeds and ribs removed if you like it milder)
3 cups sugar
3/4 cup cider vinegar
1 (3 ounce) package certo liquid pectin

Steps:

  • Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat.
  • Bring to a boil, stirring, until the sugar is dissolved.
  • Stir in the pectin and cook for another 1 to 2 minutes.
  • Remove from the heat.
  • Let cool until slightly thickened.
  • Ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars).
  • Keep covered in the refrigerator for up to 3 months.

Nutrition Facts : Calories 804.5, Fat 0.1, Sodium 7, Carbohydrate 204.2, Fiber 1.8, Sugar 201.8, Protein 0.5

PEPPER JELLY



Pepper Jelly image

This family favorite makes a great gift, too! Excellent served with cream cheese and crackers as an appetizer.

Provided by Laura Rhodes

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Yield 28

Number Of Ingredients 4

1 ½ cups finely chopped green bell pepper
1 ½ cups distilled white vinegar
6 ½ cups white sugar
3 ounces liquid pectin

Steps:

  • In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
  • Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
  • Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.

Nutrition Facts : Calories 181.9 calories, Carbohydrate 46.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 46.6 g

RED PEPPER JELLY



Red Pepper Jelly image

I came across this on the internet(don't remember which site). This is delicious served on top of a softened block of cream cheese and eaten with cracker.

Provided by L. Duch

Categories     Jellies

Time 30m

Yield 6 small jelly jars.

Number Of Ingredients 5

2 cups ground sweet red peppers (about 3 large peppers)
5 1/2 cups sugar
1 cup distilled vinegar
1/3 cup lemon juice
1 bottle liquid pectin

Steps:

  • Place red peppers, sugar and vinegar in kettle; heat rapidly to boiling, stirring continuously.
  • Remove from heat, let stand 15 minutes.
  • Reheat to boiling, add lemon juice.
  • Let it come to a boil, then add the pectin.
  • Boil for 5 minutes, stirring constantly.
  • Bottle as any jelly.

JALAPENO PEPPER JELLY



Jalapeno Pepper Jelly image

Make and share this Jalapeno Pepper Jelly recipe from Food.com.

Provided by Toby Jermain

Categories     Jellies

Time 1h50m

Yield 5-6 half pint jars

Number Of Ingredients 6

1 cup seeded green bell pepper, finely chopped or ground
1/4 cup jalapeno pepper, finely chopped or ground,seeded if desired (or more to taste)
4 cups sugar
1 cup cider vinegar
1 (6 ounce) packet liquid fruit pectin
3 -5 drops green food coloring (optional)

Steps:

  • Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
  • Bring to a boil, and boil for 5 minutes.
  • Let cool at room temperature for 1 hour.
  • Add pectin and optional food coloring.
  • Return to heat, and bring to a full rolling boil for 1 minute.
  • Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
  • Wipe tops of jars.
  • Center lids on top of jars, and screw on bands firmly.
  • Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
  • Gently lower jars into water.
  • Water should cover jars by at least 1".
  • Bring water to a full boil.
  • Reduce heat to a gentle boil, cover, and process for 5 minutes.
  • When processed, carefully remove jars from water using tongs or a jar-lifter.
  • Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
  • Jars will make popping sounds while cooling if sealed.
  • Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
  • If it does push down, store in refrigerator until used.
  • Otherwise store in a cool, dark place.
  • Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
  • Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.

Nutrition Facts : Calories 640.2, Fat 0.1, Sodium 5, Carbohydrate 162.8, Fiber 1.4, Sugar 160.8, Protein 0.3

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Top Asked Questions

What can I do with pepper jelly?
Sauce for chicken wings or meatballs (toss the hot wings or meatballs in jelly for a restaurant-style appetizer) Spread on a turkey sandwich (so good!) Pepper Jelly is easy to make, versatile, and makes a perfect and pretty home crafted gift. Saved! Stir in liquid pectin, bring back to a boil, and boil hard for one full minute.
How do you make pepper jelly with pepper and vinegar?
Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*. Makes 6 (1/2-pint) jars.
How much Pepper Jelly do I need to make?
If you prefer a spicy pepper jelly, use hot peppers, or a combination of sweet and hot depending on your desired spice level. This recipe will make about a dozen 4 oz, or six 8 oz, (or ½ pint) jars It's important to sterilize your jars: Wash them in hot, soapy water, rinse well, and then boil for 10 minutes.
Does pepper jelly have pectin?
This pepper jelly is a little different from other fruit jellies because it does contain little pieces of the peppers. Pectin: Liquid or Powdered? I used liquid pectin in this jelly recipe. Simply because it's how I learned to make it and it's a very easy way to make jams & jellies.

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